Fresh Fruit Tart

​This fruit tart will blow you away! Packed full of flavour,
this French-inspired fruit tart is great for serving as a
dessert, taking into a lunch, or as a perfect sweet treat on
a summer day. The variety of fruits adds to the
flavour—the more fruit the more delicious!

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Ingredients

• Sweet Shortcrust Pastry
• 1 ½ cups plain flour
• 120g butter
• ¼ cup caster sugar
• 1 ½ tbsp cold water
• 2 tsp lemon zest

Vanilla Filling:

• 1 1/3 cup heavy cream
• 180g cream cheese
• 4 tbsp caster sugar
• 2 ¼ tsp vanilla extract
• 1 tsp lemon rind

Glaze:

• 90g apricot jam
• 2 tbsp hot water

Fruit:

• 1 ½ cups strawberries, thinly sliced
• 2 kiwi fruits, peeled and
• thinly sliced
• 1/3 cup blueberries

Method
Vanilla Filling:
Beat the cream for 2-3 minutes, or until it forms a
smooth dollop-like consistency.

Add the cream cheese and sugar and beat until
combined.

Add the vanilla extract and lemon rind and beat for 1 minute. The vanilla filling should become smooth and creamy.

Refrigerate until assembling.

Sweet Shortcrust Pastry:
Preheat oven at 190˚C and butter a (8x 12) tart
tin/mould.

Place the flour, butter and caster sugar into a food
processor.

Blitz the mixture until bread crumbs resemble.

Add the water and lemon zest.

Pulse until the dough forms a ball.
​
Wrap the dough in Glad wrap and refrigerate f
or 15 minutes.

Dust a bench lightly with icing sugar and roll the
dough out until it exceeds the diameter of the tart

Wrap the dough in Glad wrap and refrigerate for 15 minutes.

Dust a bench lightly with icing sugar and roll the dough out until it exceeds the
diameter of the tart tin/mould.

Mould the dough into the tart tin, pressing with your fingers.

Blind Bake the pastry for 15 minutes.

Leave to cool and set aside.

Glaze:
Combine the apricot jam and water in a small saucepan on a low heat. Once the jam
has melted, remove from heat.

Put the jam through a sieve, this should be a nice smooth consistency. Set aside.

Assemble:
Take the pastry out of the tart tin/mould.

Spoon the vanilla filling inside of the pastry (should fill the top of the tart).

Arrange the fruit however you like! I started with strawberries on the outside, then the
kiwi fruit, then another layer of strawberries, and right in the centre, blueberries.

Brush the glaze over the fruit, make sure not to miss a spot. The glaze helps the tart
to give off a shiny appealing look as well as preserving the fruit.

Happy Baking!

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